A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

APPLE PIE

Pare, core, and slice thin, tart ripe apples; line the pie dish with a crust, and fill with the apples; sprinkle with sugar, and add two or three tablespoonfuls of cold water. Cover with an upper crust, according to general directions, and bake until a light brown. Apples that do not cook quickly may be stewed until about half done before making into pies. Apple pie when cold is very nice served with sweet cream.

PEACH PIE

Pare, remove stones, and make the same as apple pie.

GOOSEBERRY PIE

Remove the stems and blossom ends, wash, and fill a pie dish lined with a crust. Add a half cup of sugar, and sprinkle with flour. Prepare the upper crust, cover, and bake. To prevent the juice from running out while baking, make a paste of a teaspoonful of flour and a little water, and brush over the edge of the under crust before putting on the top crust. If desired, beat together the white of an egg and a tablespoonful of fine sugar, and meringue the top of the pie when done; return to the oven, and brown slightly.

RHUBARB PIE

Wash, strip off the skin, and cut the stalks into thin slices. Line a pie dish with crust, and fill with the rhubarb. Add a half cup of sugar, two or three tablespoonfuls of water, and sprinkle over a tablespoonful of flour. Wet the edges of the lower crust, place on a prepared top crust, press the edges together, trim, and bake. Equal portions of rhubarb and apples may be used in the place of all rhubarb.

RASPBERRY PIE

Look over the raspberries, line a pie dish with a crust and fill with berries; add two tablespoonfuls of sugar, a little water, sprinkle with flour, and proceed as with gooseberry pie.